Growing up, banana pudding was one dessert that we wouldn’t have often. But when we did, everyone enjoyed- even our neighbors. Learning to make the homemade pudding can be hard for some, especially learning home cooks like myself so I’ve created a simple recipe that cannot be ruined.
This trifle banana pudding can be the perfect dessert after Sunday dinner or toting to a get together
with friends or family. The cookie layer is buttery and the whipped topping layers
with sweetened condensed milk are rich yet light and creamy.
I truly hope that you enjoy this recipe as much as my family and I did.
Strawberry & Banana Cream Trifle
- 11 ounces Nilla Wafers
- 2 bags Pepperidge Farm Chessman Cookies one half of a bag should be set aside
- 5 to 6 Ripe Bananas peeled and sliced
- 16 ounces Fresh Strawberries pitted and sliced
- 10.5 ounces French Vanilla Instant Pudding
- 14 ounces Sweetened Condensed Milk
- 1 lb Whipped Topping separate 2 cups to soften
- Crush the nilla wafers and one and a half bags of chessman cookies together. This will be used for the crushed cookie layers. I prefer to use my food processor for an easy crush and mix but if not, another option is to add both types of cookies into a gallon-sized freezer back and crush cookies using a heavy pot, cast iron skillet, or rolling pin.
- In a medium bowl, mix both of the puddings together using the described ingredients which is usually about 6 cups of cold milk. Place the bowl of formed pudding into the fridge to thicken it while preparing the other layers.
- In another bowl, combine condensed milk and majority of the whipped topping until smooth. I prefer to use the whisk attachment on my hand mixer. Another delicious option is to add softened cream cheese and vanilla extract. This makes for a rich and creamy layer.
- At this point, you should remove the thickened vanilla pudding from the fridge and place all ingredients and a clean trifle dish to prepare your dessert. Mix two cups of vanilla pudding into the whipped topping and condensed milk mixture.
- Save one cup of both sliced bananas and strawberries for the top of the trifle.
- Add the first layer of crushed cookies, next add the french vanilla pudding, then a layer of sliced bananas and strawberries, and top with the whipped topping layer.
- Add another layer of the cookie crumble and restart the layers of pudding, fruit, whipped topping, and cookies.
- Keep repeating this process until you run out of layers or you are one layer from reaching the top of the trifle dish.
- Add the 2 cups of softened whipped topping to the top and add remaining (whole or crushed) chessman cookies to the top. Use the 1 cup of strawberries and bananas to decorate the top of the trifle.
- Serve chilled and eat up with the ones you love! Don't forget to tag me in all pictures and reviews!